Taste Dullstroom’s Xmas gin at the Stag & Crown whisky bar – all the spicey flavours of the season wrapped in your favourite tiple.
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BEFORE WE BEGIN
Breadboards, with Smoked Trout Pate & compound butter
Amouse Bouche – Chilled Cucumber & Fresh Herb Soup
JUST TO START
Grilled Crayfish
on fresh saladings, drizzled with smokey garlic & wakami (seaweed) butter
Haloumi wrapped Katafi
on a vegetable Tian (layered tomato, avocado & rocket), with a sweet chili sauce & toasted nut
Chermoula Trout
marinated in a delicious Moroccan chermoula paste (herbs, garlic, ginger, cumin, coriander) Served on fondant sweet potato
THE MAIN EVENT
Roasted Bone Marrow & Prawns
“Butter of the gods” Bone Marrow, topped with 3 grilled prawns & zesty Gremolata (salad greens & croutons)
Crispy Festive Chicken Breast
Phyllo incased chicken breast stuffed with Brie, Cranberries & Spinach, served on a Butternut Puree, with Mash & Seasonal Vegetables
Crusted, Herbed Kingklip
Kingklip on a Chardonnay-Chive Sauce, topped with a fresh tomato concasse, Herb Crust Baked & Served with Seasonal Vegetables
Red Wine Ostrich Fillet
Grilled to Order & served on a Pea & Chourizo Risotto, splashed with Red Wine Sauce
PRIOR TO CLOSING
Rum Banana little Pavlova
Soft, marshmallowy meringue nest, with rum-grilled banana & Chantilly cream
Fresh Fruit with a Seasonal Sorbet
Cheese Plate
Selection of locally sourced cheeses, served with crackers, fruit & homemade Onion Marmalade
Chocolate Ganache Dessert Cake
With Frozen Hazelnut-praline Nougat & a Strawberry Compote